Recipe courtesy of Robert Irvine
Episode: Elvis Eats
Watermelon Salad
Total:
20 min
Active:
20 min
Yield:
4 servings
Level:
Easy
Total:
20 min
Active:
20 min
Yield:
4 servings
Level:
Easy

Ingredients

For the vinaigrette:
  • 3 tablespoons champagne vinegar
  • 3 tablespoons lemon juice
  • 2 tablespoons chopped fresh mint leaves, from about 3 or 4 sprigs
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 3/4 cup grapeseed oil
For the salad:
  • 1 head arugula, soaked to remove all grit, stiff spines of leaves removed, dried in a salad spinner, and torn into bite-sized pieces
  • 1 small red onion, sliced thin
  • 1 small seedless watermelon, such as Crimson Sweet (or your choice, as long as the seeds are removed) cut into 1-inch cubes or into 1-inch spheres with a melon baller
  • 3 ounces feta cheese, cubed

Directions

Prepare vinaigrette just before use. Through the feed opening of a running blender, add 1 at a time: champagne vinegar, lemon juice, chopped mint, salt and pepper. Leaving the blender running, add the oil in a slow stream. Adjust seasoning, to taste, with salt and pepper.

Toss together arugula and onion. Fold in watermelon. Gently stir in enough of the vinaigrette to coat. Top with feta cheese. Serve with any extra dressing on the side.

IDEAS YOU'LL LOVE

Fried Brussels Sprout Salad

Green Mango Salad with Tiger Prawns

Recipe courtesy of Luke Nguyen

Maine Lobster, Lemon Gnocchi, Brown Butter and a Summer Salad

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

So Much Pretty Food Here